Healthy Sausage Stuffed Mushrooms

from Rocco Dispirito, Now Eat this cookbook. Its healthy Italian cooking. this recipe has 7.5 grams fat and 164 calories per serving

• Ready In: 25 mins
• Serves: 4

Ingredients

• 8  baby bella mushrooms, stems removed
• 8  ounces  link turkey sausage, italian style
• 3  tablespoons parsley, fresh italian chopped
• 5  ounces dry white wine
•  salt and pepper
• 1  ounce Fontina cheese, cut into 8 equal chunks
• 1⁄4 cup  whole wheat panko breadcrumbs
•  olive oil flavored cooking spray

Directions

1. preheat oven to 375.
2. place the mushroom stems in a food processor and chop into small pieces, scrape them out into a bowl. squeeze the turkey sausage our of the casing into the bowl, add the parsley and stir.
3. place the mushroom caps in a medium bowl and toss with wine, season lightly with salt and pepper.
4. shake off excess wine from musrooms and reserve the wine in the bowl. place mushrooms open side up on a baking dish.
5. form the sausage mixture into 8 equal mounds and push into mushroom caps, stuff cheese into each mound leaving a little bit of the cheese exposed. sprinkle each mushroom with panko. spray the musrooms with a light spray of olive oil cooking spray.
6. pour reserved wine in bottom of the pan, place in the oven. bake the mushrooms until the sausage is fully cooked, about 10 minutes.
7. remove from oven, serve 2 mushrooms per person and drizzle with any pan juices.